Step 1

Clean and trim the mushrooms. Clean the mushrooms by rubbing the dirt off with a damp paper towel. Quarter the mushrooms through the stem.

Step 2

Sear the mushrooms. Heat a large regular or cast iron skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 2 minutes. Flip the mushrooms and cook for 1 to 2 minutes more. The mushrooms should be turning golden-brown and releasing some of the liquid.

Step 3

Cook the mushrooms until browned and reduced by half. Reduce the heat to medium and continue cooking, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots, 5 to 8 minutes more.

Step 4

Add the butter, sherry, and parsley. Remove the pan from the heat and add the butter or oil, sherry or vinegar, and chopped parsley. Stir to coat and serve immediately.